Homemade Lean Beef Sausage
Casing-free Egyptian-style beef links cooked with tomatoes and bell pepper.
40 min hands-on + 20 min chilling · Total: 1 hr · 4 servings
Ingredients
- 500 g raw lean ground beef
- 40 g finely crushed garlic
- 1 tbsp olive oil
- 1.5 tbsp prepared Sogo spice blend (paprika, cinnamon, nutmeg)
- bell pepper, sliced — 1
- tomatoes, sliced — 2
- 1 tsp salt
Instructions
Weigh garlic and beef
Weigh 40 g garlic; this is not a clove count. Use 500 g lean ground beef and a prepared spice blend. Check the blend label for ingredients and allergens.
Check the blend label for ingredients and allergens.
Prepare the vegetables
Wash and slice the pepper and two tomatoes on a clean board. Keep them separate from raw-meat tools. Do not rinse the beef.
Do not rinse the beef.
Shape casing-free links
Mix beef, garlic, 1.5 tbsp blend and 1 tsp salt. Shape into even casing-free links with clean utensils; do not taste the raw mixture.
Shape into even casing-free links with clean utensils; do not taste the raw mixture.
Chill the links
Cover and chill the raw links for 20 minutes at ≤4°C. Keep the pan and washed vegetables ready so cooking can continue without interruption.
Keep the pan and washed vegetables ready so cooking can continue without interruption.
Check after 20 minutes: 1200 seconds
Brown over controlled heat
Heat the total 1 tbsp olive oil over medium-high heat, without smoking. Brown the links, checking from five minutes. Do not overcrowd the pan.
Do not overcrowd the pan.
Check after 5 minutes: 300 seconds
Cook with vegetables
Add sliced pepper and tomatoes. Lower the heat and cook covered, checking from ten minutes. Continue directly from browning; never hold partly cooked links for later finishing.
Continue directly from browning; never hold partly cooked links for later finishing.
Check after 10 minutes: 600 seconds
Verify the centres
Use a clean thermometer in several link centres. Continue cooking until all reach at least 71°C; browning is not sufficient. Use equivalent pans for larger batches and divide the measured oil.
Use equivalent pans for larger batches and divide the measured oil.
Serve and refrigerate
Serve four portions with all vegetables. Promptly refrigerate shallow leftovers within one hour at ≤4°C and use within 24 hours; reheat at most once to 74°C.
Promptly refrigerate shallow leftovers within one hour at ≤4°C and use within 24 hours; reheat at most once to 74°C.
Tips
- Instruction quantities are for the original base yield; scale the ingredient list for other servings. Times are checking reminders, not proof of readiness.
Common mistakes
- Adding unlisted ingredients or extra fat changes the confirmed master. Do not use exterior colour as the only cooking check.
Substitutions
- Follow the listed food states and product labels; a different ingredient may require different handling and invalidate the stated storage limit.
Storage
Keep refrigerated at ≤4°C; use within 24 hours from preparation, including chilling time. Refrigerate promptly within one hour. These are conservative household limits, not a validated shelf life.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout.
About this recipe
Casing-free Egyptian-style beef links cooked with tomatoes and bell pepper.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.